Dreamy Creamy Chicken Mushroom Spinach Skillet
Tender, seared chicken breasts are nestled in a velvety cream sauce with savory mushrooms and wilted spinach. This luxurious one-pan wonder delivers a restaurant-quality meal in under 30 minutes, making it perfect for a weeknight indulgence.
Equipment
- Large Skillet (12-inch)
- Chef's knife
- Cutting board
- Wooden spoon or spatula
- Paper towels
- Plate
- Measuring cups and spoons
- Cheese grater
Ingredients
- 2 large boneless, skinless chicken breasts about 1.5 lbs
- 1 tbsp olive oil
- 2 tbsp unsalted butter, divided
- 8 oz cremini mushrooms, sliced
- 4 cloves garlic, minced
- ½ cup low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 5 oz fresh spinach
- ½ tsp salt, or to taste
- ¼ tsp black pepper, or to taste
- ¼ tsp red pepper flakes optional
Instructions
- Prepare the chicken by patting the cutlets completely dry with a paper towel. Season both sides generously with salt and pepper.
- Heat olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter is foaming, place the chicken in the pan in a single layer. Cook for 4-5 minutes per side, until golden brown and cooked through. Remove the chicken and set aside on a plate.
- Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. Add the sliced mushrooms and a pinch of salt. Cook, stirring occasionally, for 5-7 minutes until they have released their liquid and are golden brown.
- Add the minced garlic and optional red pepper flakes to the skillet. Sauté for 1 minute until fragrant, being careful not to burn the garlic.
- Pour in the chicken broth to deglaze the pan, using a wooden spoon to scrape up any browned bits from the bottom. Let it simmer and reduce by about half, for 2-3 minutes.
- Lower the heat to low and slowly stir in the heavy cream. Bring to a gentle simmer, then stir in the grated Parmesan cheese until it melts and the sauce thickens slightly. Do not let the sauce boil.
- Taste the sauce and adjust seasoning with more salt and pepper if needed. Add the fresh spinach in handfuls, stirring until it has completely wilted into the sauce, about 1-2 minutes.
- Return the seared chicken and any accumulated juices from the plate back to the skillet. Nestle the chicken into the sauce and let it simmer for 1-2 minutes to warm through. Serve immediately.
Notes
For best results, use freshly grated Parmesan cheese as pre-shredded varieties can make the sauce grainy. Don't crowd the pan when searing the chicken; cook in batches if necessary to ensure a golden-brown crust. For a flavor variation, deglaze the pan with a splash of dry white wine before adding the chicken broth. This dish pairs beautifully with pasta, mashed potatoes, or crusty bread to soak up the delicious sauce.